Pumpkin Hummus

Canned pumpkin dresses up classic hummus in this quick and easy recipe from F&W’s Justin Chapple.

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  • Servings: Makes 3 cups

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  • Two 15-ounce cans of chickpeas, drained and rinsed 
  • 1 cup pumpkin puree
  • 1/4 cup fresh lemon juice
  • 2 small garlic cloves
  • 1/4 teaspoon cayenne
  • Kosher salt
  • Pepper
  • Pita chips or crudités, for serving

How to make this recipe

  1. In a food processor, combine the chickpeas with the pumpkin, lemon juice, garlic, cayenne and 1/3 cup of water and puree until smooth. Season the hummus with salt and pepper and serve with pita chips or crudités.

Make Ahead

The pumpkin hummus can be refrigerated for up to 3 days.

Contributed By Photo © Christina Holmes Published November 2015

1046887 recipes/pumpkin-hummus 2015-10-14T16:20:19+00:00 Justin Chapple fast|basic-easy|healthy|make-ahead|vegetarian|thanksgiving november-2015 recipes,pumpkin-hummus 1046887

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